Early winter is a time of family, connection, and festivities. With so much going on, it can be tough to maintain the self-care routines that keep us grounded. Good rest, healthy eating, and exercise can fall by the wayside as we celebrate with late nights and rich food. We asked two Kripalu experts to share […]
Try experimenting with this Kripalu Recipe—it works wonderfully with a variety of squashes, including butternut, buttercup, kabocha, and delicata. This is a great go-to recipe for holiday dinners. Serves four to six. ¾ cup walnuts 2 tablespoons honey 1 tablespoon rapidura or sucanat 6 cups winter squash, peeled and cut into large cubes 2 tablespoons […]
This week’s Kripalu Recipe offers a perfect way to use up leftover rice. Feel free to leave out the eggs for a vegan meal, or substitute another protein of your choice—tofu, organic chicken, or fresh fish. Serves four. 4 cups cooked long-grain brown rice or basmati rice 2 tablespoons sesame oil 1 tablespoon fresh garlic, […]
When I was a girl, my mother would ask my younger brother and me if we wanted to go grocery shopping with her or if we’d rather stay home. My brother would invariably jump at the chance to scan the supermarket aisles with Mom. He thought perusing all the gastronomic options was fun, and he […]
This delicious breakfast meal can be enjoyed at any time of day. Poached Eggs over Chorizo Spinach Serves 2. 2 tablespoons olive oil 1 teaspoon curry 1 teaspoon paprika ½ teaspoon cumin ½ teaspoon ground ginger ½ cup large diced onion ½ teaspoon jalapeño pepper ¼ cup sliced or crumbled chorizo (or spicy vegetarian sausage) […]
I sit at my kitchen table smiling as I gaze lovingly at my newly acquired collection of cookbooks. With titles such as Jerusalem, Turquoise: A Chef’s Travels in Turkey, Mourad New Moroccan, and A Mediterranean Feast , each recipe- and photo-filled volume must weigh at least five pounds. These books are souvenirs that I brought back from my visit this past weekend to the Culinary Institute of America’s annual Worlds of Flavors conference near San Francisco. This year’s theme was Arc of Flavors: Re-imagining Culinary Exchange, from the Mediterranean and Middle East to Asia, and indeed we explored much of the world and its fabulous flavors.
The conference was quite the experience: Imagine 700 chefs watching 70 other chefs and restaurateurs from about 30 countries sharing their interpretations of the food and cooking styles of their region. And then we ate. And ate. And ate!
My fiancé, Jim, and I recently participated in a wonderful program at Kripalu led by David Deida called The Sexual Body and the Yoga of Light. While we never talked about food or cooking during the program, I couldn’t help but draw some significant parallels. A large part of the discussions centered on recognizing and enhancing the natural polarities of masculine and feminine energies. We talked about what it’s like to have both strong and weakened states of polarity with our partners. For me, when the polarity was strong and we had a clear sense of openheartedness, the amount of vibrancy and energy between us felt most engaging and satisfying. When the polarity collapsed, or when it felt forced or came with an agenda (e.g. “I want something from you”), our energy felt unsatisfying.
After the program ended, it just so happed that I needed to go straight to the Kripalu Kitchen to cook a dinner for our Board of Trustees and our donors. As I pondered what to put in one of the appetizers and reflected on the program, I was reminded that cooking can simply be thought of as a dynamic dance of creating healthy polarity between foods.
The white halibut needed the richly colored charmoula sauce we drizzled on it. The Moroccan sauce, with its sharp cilantro and spicy paprika, needed the stabilizing flavor of the olive oil to balance it. The dense flourless chocolate cake was complemented by the light, citrusy whipped cream. And the list of how we used polarized flavors, textures, and ingredients went on.
You know you’re in love when it downpours on the day of your engagement party with 25 friends coming to you house, and it still feels like the sun is shining in all the right places.
Life has been busy (can anyone relate?) these past few months, and Jim and I have not been good at pulling together a dinner party on any regular basis.
Side note: Time is an interesting thing, isn’t it? Don’t laugh, but one of my New Year’s resolutions this year was to “master time.” Yes, somehow I have this glimmer of hope that it’s possible to enjoy life and all those opportunities that come our way with a grace and ease that make it seem as though there’s always enough time.
Despite the many days when I feel anything but graceful, this past weekend got me in one of those busy yet timelessness modes. On the night before the party, my two chef buddies, Jeremy and Sim, came over to help start the food prep. I had designed a fun menu featuring kabobs, spanakopita, lots of fun salads (see one of my favorites below), homemade grape leaves, roasted beets with chèvre—the list went on.